Food Services Coordinator - 40 Hours

Hope Network Careers•East Lansing, MI

About The Position

The Food Services Specialist is a key associate at Hope Network whose primary responsibilities include: Responsible for excellent quality, efficiency and economy of food service operations at assigned campus or facility. Plan menus utilizing food that has excellent nutrition, flavor and texture according to resident health requirements and preferences. Prepare and coordinate staff preparation and delivery of meals, snacks and other program food. Purchase food and supplies. Maintain order, clean and sanitize kitchen facility and equipment adhering to Health Department and other regulatory standards. Provide direct supervision to Food Services Technicians and oversight and direction to the Rehabilitation Technicians as needed related to daily food service operations and program needs. ESSENTIAL FUNCTIONS AND RESPONSIBILITIES: This is not intended to be an exhaustive listing of job functions. This job description is in no way states or implies that these are the only duties to be performed by this employee. The employee is required to follow any other instructions and to perform any other duties as assigned. 1. Regular and predictable attendance is an essential requirement of this position. Successfully complete all required and applicable trainings and in-services including: Serve Safe Certification and renewal and annual refreshers. 2. Prepare attractive, nutritional food according to a written menu plan. 3. Survey residents regarding dietary needs and preferences; maintain a high level of patient satisfaction. Know and follow patient Nutritional Plans of Care, as written by Registered Dietician. Plan and prepare food that supports wellness initiatives. 4. Write and maintain menus, at minimum, 2 weeks in advance, including nutrition requirements (Ex. 5 fruit and vegetables daily), and accommodations and alternate menu choices for resident/patient dietary requirements, under advisement of resident’s team, including physicians, registered dieticians, nurses, and speech pathologists. Revise the menu to reflect the food actually served. 5. Order food and kitchen supplies appropriate for food service needs including items for special menus. Shop for grocery items needed through-out the week. Manage expenditures in accordance with budget and census guidelines. Maintain accurate expenditure records and turn in receipts and reports, Ex. monthly credit card expenditure report, Petty Cash Reconciliation form, promptly. 6. Directly supervise Food Services Technicians, including oversight of training, shidt assignments, timecards, coaching and performance evaluations. 7. Direct program staff, Ex. Food Service Techicians or DSPs, in relation to maintaining food safety, food preparation, food storage, and kitchen/dining room management. Monitor food preparation methods including portion sizes served. 8. Supervises the planning and organization of special events for consumers and staff including, but not limited to the following: holiday events, consumer and family parties and picnics, etc. 9. Maintain high patient food satisfaction levels. Investigate and resolve complaints regarding food quality. 10. Know and follow applicable Hope Network Rehabilitation Services policies and procedures, AFC Licensing Rules, and Health Department/Serve Safe Certification sanitation and food handling guidelines. In cooperation with Registered Dietician, develop and revise food service policies. 11. Responsible for upkeep of the kitchen facility and equipment, adhering to regulatory standards. 12. Participate in all food related inspections performed by authorized government agencies as needed 13. Ensure that daily and weekly cleaning duties are completed as scheduled and in accordance with established policies and procedures. Ensure that dietary service work areas, storage rooms, and equipment are maintained in a clean, safe, and sanitary manner. 14. Maintain a safe working environment by: using proper lifting techniques. Also responsible for reporting any accidents, filling out incident and basic injury reports as needed in a timely manner 15. Promote a positive morale among staff by modeling and encouraging effective teamwork and communication. Continually work to promote successful working relationships among all co-workers; alert supervisory staff of situations that may require further intervention.

Requirements

Minimum Education required: High School Diploma.
Ability to pass Health Department approved sanitation classes, Ex. Serve Safe.
Ability to work with and respect individuals from various religious, ethnic, and social-economic backgrounds.
Demonstrated ability to take initiative and action to respond, resolve and follow up regarding customer service issues with all customers in a timely manner.
Ability to lift up to 50lbs non-stationary weight.
Ability to bend, stoop, twist, pivot and kneel while bearing weight of a consumer.
Ability to stand a majority of the eight-hour shift.
Current, valid state driver’s license and acceptable driving record according to Hope Network policies.
Ability to complete all required training for the position, including annual trainings and professional development.
Demonstrated ability to communicate in written, verbal and electronic formats to meet position requirements.
Demonstrated basic computer skills.
One year experience in food service management.

Responsibilities

Responsible for excellent quality, efficiency and economy of food service operations at assigned campus or facility.
Plan menus utilizing food that has excellent nutrition, flavor and texture according to resident health requirements and preferences.
Prepare and coordinate staff preparation and delivery of meals, snacks and other program food.
Purchase food and supplies.
Maintain order, clean and sanitize kitchen facility and equipment adhering to Health Department and other regulatory standards.
Provide direct supervision to Food Services Technicians and oversight and direction to the Rehabilitation Technicians as needed related to daily food service operations and program needs.
Prepare attractive, nutritional food according to a written menu plan.
Survey residents regarding dietary needs and preferences; maintain a high level of patient satisfaction.
Know and follow patient Nutritional Plans of Care, as written by Registered Dietician.
Plan and prepare food that supports wellness initiatives.
Write and maintain menus, at minimum, 2 weeks in advance, including nutrition requirements (Ex. 5 fruit and vegetables daily), and accommodations and alternate menu choices for resident/patient dietary requirements, under advisement of resident’s team, including physicians, registered dieticians, nurses, and speech pathologists.
Revise the menu to reflect the food actually served.
Order food and kitchen supplies appropriate for food service needs including items for special menus.
Shop for grocery items needed through-out the week.
Manage expenditures in accordance with budget and census guidelines.
Maintain accurate expenditure records and turn in receipts and reports, Ex. monthly credit card expenditure report, Petty Cash Reconciliation form, promptly.
Directly supervise Food Services Technicians, including oversight of training, shidt assignments, timecards, coaching and performance evaluations.
Direct program staff, Ex. Food Service Techicians or DSPs, in relation to maintaining food safety, food preparation, food storage, and kitchen/dining room management.
Monitor food preparation methods including portion sizes served.
Supervises the planning and organization of special events for consumers and staff including, but not limited to the following: holiday events, consumer and family parties and picnics, etc.
Maintain high patient food satisfaction levels.
Investigate and resolve complaints regarding food quality.
Know and follow applicable Hope Network Rehabilitation Services policies and procedures, AFC Licensing Rules, and Health Department/Serve Safe Certification sanitation and food handling guidelines.
In cooperation with Registered Dietician, develop and revise food service policies.
Responsible for upkeep of the kitchen facility and equipment, adhering to regulatory standards.
Participate in all food related inspections performed by authorized government agencies as needed
Ensure that daily and weekly cleaning duties are completed as scheduled and in accordance with established policies and procedures.
Ensure that dietary service work areas, storage rooms, and equipment are maintained in a clean, safe, and sanitary manner.
Maintain a safe working environment by: using proper lifting techniques.
Also responsible for reporting any accidents, filling out incident and basic injury reports as needed in a timely manner
Promote a positive morale among staff by modeling and encouraging effective teamwork and communication.
Continually work to promote successful working relationships among all co-workers; alert supervisory staff of situations that may require further intervention.